Oaty Flapjacks (plain or chocolate) are deliciously comforting and homely and all those oats must be good for you! They are perhaps not as trendy as beautifully iced cupcakes, but there is something wonderfully moreish about them.
These are prepared in next to no time – a bit of melting and stirring then baking and voilà a tray of goodness!
I have just offered some of these to an American friend saying “fancy a flapjack? and to my surprise she was expecting a pancake!
So it’s true “We (the British and Americans) are two countries separated by a common language.” G.B. Shaw
These are lovely and soft and chewy, just firm enough not to fall apart. They don’t need many ingredients and usually what is needed is in my cupboard so no special shopping trip is required.
Ingredients : makes about 20/25 flapjacks made in a baking tin 20×25
225 g unsalted butter
200 g soft brown sugar
2 tbsp golden syrup
300 g oats
pinch of salt
optional : 4 tbsp cocoa powder
optional : 75 g sultanas
How to: Melt butter, sugar and syrup in a pan over a medium heat. Remove from the heat and stir in the salt, and cocoa if using. Next add the oats (and sultanas if using) and stir everything together until well mixed.
Pour the mixture into a lined baking tray and flatten with the back of a spoon, pushing the mixture into the corners. Bake at 160°C for 20 mins then remove and leave to cool in the tin for another 20 mins. Cut into squares before removing from the tin and leave until completely cold before attempting to get them out of the tin otherwise the flapjacks will be very crumbly.
Tin size isn’t important, the bigger the tin the thinner the flapjacks and of course you can cut the flapjacks to any size you like from big bars to small one bit squares.
They can be plain or chocolate and with or without dried fruit, lots of possibilities and all just as easy to make!